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How to make Rhubarb cakes with orange syrup

Yield = 6
Prep time: 0:30
Cook time: 0:25
Total time: 0:55

Ingredients

  • 2 rhubarb stalks
  • 100g butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 1 teaspoon finely grated orange rind
  • 2 eggs
  • 200g (1 1/3 cups) self-raising flour
  • 125ml (1/2 cup) milk
  • 2 tablespoons finely chopped toasted pistachios

Orange syrup

  • 100g (1/2 cup) caster sugar
  • 125ml (1/2 cup) fresh orange juice
  • 1 teaspoon finely grated orange rind

Method

  • Step 1 Preheat the oven to 180C/160C fan forced. Grease a 6-hole 180ml (3 ⁄4 cup) Texas muffin pan. Line the base of each hole with a circle of baking paper. Cut each stalk of rhubarb into 3cm lengths. Cut each piece lengthways into quarters. Arrange 6 rhubarb pieces in the base of each muffin hole to make a star shape.
  • Step 2 Use electric beaters to beat butter, sugar and orange rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until combined. Sift flour over mixture. Gently fold until combined then add milk. Fold until combined.
  • Step 3 Spoon cake mixture into prepared muffin pan. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
  • Step 4 Meanwhile, to make the orange syrup, combine all the ingredients in a small saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Bring to the boil. Cook, without stirring, for 3-4 minutes or until syrup thickens slightly. Remove from heat and set aside.
  • Step 5 Line a wire rack with baking paper. While cakes are still in the pan, pierce several times with a skewer then drizzle with half the hot syrup. Set aside for 10 minutes to soak. Turn onto prepared rack. Serve warm cakes, rhubarb-side up, drizzled with remaining syrup and sprinkled with pistachio.